Melon with Raspberry Sauce

Melon with Raspberry Sauce

"Refreshing melon slices fanned out in a pretty pool of raspberry sauce create a light but elegant ending to any special-occasion meal."
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15 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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  • Prep

  • Ready In

  1. Set aside a few raspberries for garnish. Place the remaining berries in a blender or food processor; cover and process until pureed. Add the honey, lemon juice and ginger; cover and process. Strain and discard seeds; set sauce aside.
  2. Cut the cantaloupe and honeydew into three wedges; cut each wedge widthwise in half. Remove seeds and rind. With a knife, slice each piece of melon lengthwise toward narrow end without cutting completely to the end. Open into a fan shape.
  3. On each dessert plate, place 2 tablespoons of raspberry sauce and a cantaloupe fan and honeydew fan. Garnish with reserved raspberries.


  • Nutritional Analysis: One serving equals 130 calories, 1 g fat (trace saturated fat), 0 cholesterol, 19 mg sodium, 33 g carbohydrate, 5 g fiber, 2 g protein. Diabetic Exchanges: 2 fruit.


Read all reviews 4
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Not that there's anything wrong with just putting some fresh fruit on your breakfast plate, but this is so much more creative and so worth taking the extra step to puree the raspberries into a s...

This is awesome. the sauce was so good. I did double the batch and had enough to freeze. Delious.

I really enjoy the simplicity of this recipe. I used strawberries instead of raspberries and it tasted heavenly!!! A winner!!!

I just used the sauce and it was very good! It was a bit tart but it contrasted well with the meal! Thanks!

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